Cinnamon Rolls

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Is there anything more warm and comforting than a freshly baked cinnamon roll? This recipe will fill your kitchen with delicious, tempting smells of autumn.

When making enriched dough, I prefer to use my hands rather than a stand mixer. I feel it give me more control but you also make this dough using a hook attachment.

Dough;

13g (4 tsp) yeast

250ml whole milk

75g (1/4 cup) melted butter, left to cool

40g (3 tbsp) caster sugar

450g (2 + 3/4 cups) white bread flour

1 tsp cinnamon

1 tsp salt

½ a beaten egg

§ Heat the milk so that it is warm to touch (roughly 36C/ 97F). This will be optimum to activate the yeast

§ Add the yeast to milk and leave for 15 mins. You will know if the yeast is activated when it becomes foamy.

§ Pour the butter and yeast into a bowl and beat for 1 min

§ Add sugar and beat for a further 1 min

§ Mix in the flour, salt, cinnamon and egg and form into a doigh

§ Knead for 5 mins on a floured surface

§ Prove for 30 mins- 1 hr, until the mixture has doubled in size

§ Punch down the down and roll out to a 15 x 24 inch rectangle.

Filling;

1 tsp ground cinnamon

55g (1/4 cup) light brown sugar

2 tsp caster sugar

40g (3 tbsp) butter melted

§ Brush the edges of the rectangle with milk. This will help the rolls to keep their shape.

§ Mix the filling ingredients together and spread evenly over the dough.

§ Roll up the dough lengthways and cut into 2-inch rolls.

§ Lay the rolls swirl side up on a lined baking tin

§ Cover and allow to rise for 30 mins

§ Bake at 200C/ 390F for 8–10 mins, until golden brown

Icing

60g (3/4 cup) icing sugar/confectioners sugar

1 tbsp cream cheese

½ tbsp butter

1tsp vanilla extract

§ Sieve the icing sugar into a bowl and make a well in the centre

§ Add butter, cream cheese, vanilla, and 2 tbsp boiling water and mixture to a drizzle consistency, adding more water if needed.